Crawfish Puffs

1 cup all-purpose flour

1-1/2 tsp baking powder

1 tsp salt

1/2 tsp each ground black pepper and onion powder

2 eggs, separated

3/4 cup milk

1 tbs vegetable oil

2 cups (8 oz) crawfish tails, coarsely chopped

3 cups cooked rice

1/4 cup minced green pepper

Tabasco pepper sauce

Fat for frying

Sift together dry ingredients. Beat egg yolks, milk, and vegetable oil until blended. Add to the dry ingredients and beat just until blended. Stir in crawfish, rice, and green pepper. Beat egg whites until stiff but not dry. Fold into batter. Add Tabasco to taste. Drop batter from tablespoon into deep, hot fat 375F. Fry until golden and puffy, 3 to 4 minutes; turn once. Drain on paper towels. Serve with cocktail sauce or tartar sauce.

Makes about 24 puffs.

Note:
For appetizers, drop batter from teaspoon and fry 2 to 3 minutes.

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Cajun Country -- New Iberia, Louisiana